Ingredients with Measurements:
- 1 cup rice vinegar
- 1/2 cup water
- 1/4 cup sugar
- 1 tablespoon salt
- 1 cup thinly sliced carrots
- 1 cup thinly sliced cucumbers
- 1 cup thinly sliced red onions
- 1 cup thinly sliced bell peppers
- 2 garlic cloves, minced
- 1 teaspoon red pepper flakes (optional)
Special equipment needed:
- Glass jars with lids
Step-by-step instructions:
1. In a small saucepan, combine rice vinegar, water, sugar, and salt. Heat over medium heat until the sugar and salt dissolve.
2. In a large bowl, combine the sliced vegetables, minced garlic, and red pepper flakes (if using).
3. Pour the warm vinegar mixture over the vegetables and stir to combine.
4. Let the mixture cool to room temperature.
5. Transfer the vegetables and liquid to glass jars with lids.
6. Refrigerate for at least 1 hour before serving.
Time:
Preparation time: 15 minutes
Cooking time: 5 minutes
5. Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 80
Fat: 0g
Carbohydrates: 19g
Protein: 1g
Sodium: 590mg
Sugar: 14g
Substitutions for ingredients:
- You can use any combination of vegetables you like, such as radishes, green beans, or cabbage.
- You can use honey or agave nectar instead of sugar.
- You can use apple cider vinegar or white vinegar instead of rice vinegar.
Variations:
- Add sliced jalapenos for a spicy kick.
- Add fresh herbs such as cilantro or basil for added flavor.
- Use this pickling liquid to pickle hard-boiled eggs or tofu.
Tips and tricks:
- Use a mandoline or a sharp knife to thinly slice the vegetables.
- Make sure the vegetables are completely submerged in the pickling liquid to ensure even pickling.
- These pickled vegetables will keep in the refrigerator for up to 2 weeks.
Storage instructions:
Store in the refrigerator in an airtight container for up to 2 weeks.
Reheating instructions:
These pickled vegetables are best served cold and do not need to be reheated.
Presentation ideas:
Serve the pickled vegetables in a small bowl or on a plate as a side dish or condiment.
Garnishes:
Garnish with fresh herbs such as cilantro or basil.
Pairings:
These pickled vegetables pair well with grilled meats, sandwiches, and rice dishes.
Suggested side dishes:
Serve with steamed rice or a simple green salad.
Troubleshooting advice:
If the pickling liquid is too sour, add more sugar to balance the flavors.
Food safety advice:
Make sure to use clean glass jars and lids to prevent contamination.
Food history:
Pickling vegetables is a traditional method of preserving food that has been used for centuries.
Flavor profiles:
These pickled vegetables are tangy, slightly sweet, and savory.
Serving suggestions:
Serve these pickled vegetables as a side dish or condiment with your favorite meals.
Related Categories
Cooking Method: N/A
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Region: Japanese
Taste: Tangy, Sour, Salty, Crunchy, Refreshing